If you do not already know, Singapore Restaurant Week is back from 25 Oct to 2 Nov. Having tried French Taratata Bistrot last year and Japanese Hashi earlier this year, I decided to find another participating restaurant to fall in love with. This time, my choice was Wolf which offers nose-to-tail dining centred on the pig that includes offal such as ear, head and heart. There are also other offerings to suit all tastes and preferences like the more conventional beef, poultry, fish and vegetables. Located along Gemmill Lane, the 1-year-old restaurant is within walking distance from four MRT stations – Telok Ayer, Chinatown, Raffles Place and Tanjong Pagar. For Singapore Restaurant Week, it offers 280g Nagano Pork Chop and 350g Mangalica Pork Chop as an option for main course during lunch and dinner respectively. The latter contains more melt-in-the-mouth fats than the former, a lean breed of Canadian bred pig. And I was there for lunch earlier in the week.
